Pervaporative recovery of volatile aroma compounds from fruit juices

Pereira, Cláudio M.N.A.; Ribeiro, Cláudio P.; Nóbrega, Ronaldo; Borges, Cristiano Piacsek

doi:10.1016/j.memsci.2005.10.016

Cited by 110 publications

(57 citation statements)

References 178 publications

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“…The separation factor which describes the efficiency of the process varied in different ranges for different compounds (Table 3) as ethanol had 3-10 times higher values than n-butanol. Usually ethanol separation factor is lower (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) in case of pervaporation [3]. The increased separation factor for ethanol can be explained by the presence of other compounds which as a coupling effect can modify the diffusivity as if they were alone [8].…”

Section: Resultsmentioning

confidence: 99%

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Recovery of aroma compounds from model solution by pervaporation membrane

Hornyák

Hornyák-Holczman

Márki

et al. 2014

Per. Pol. Chem. Eng.

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The aim of our study was to examine applicability of pervaporation in reference to the apple aroma recovery and the effects of the operating parameters on the process. Based on performed experiments the pervaporation, as membrane process, may be capable to reduce the loss of aroma compounds in the beverages production, due to its low operating temperature and high aroma recovery efficiency so organoleptic characteristics of the products would satisfy the growing consumer expectations as well. The studied main aroma compounds were i-amyl-alcohol, ethanol, butanol, i-butanol, ethyl-acetate, which

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Section: Resultsmentioning

confidence: 99%

“…The concentration step has to be introduced in the industrial processing so as to reduce storage, transportation, packaging costs and to prolong the shelf life of the fruit juices [13]. Disadvantages of this traditional method are loss of nutritional value, changing of colour and taste of fruit juices.…”

Section: Introductionmentioning

confidence: 99%

Recovery of aroma compounds from model solution by pervaporation membrane

Hornyák

Hornyák-Holczman

Márki

et al. 2014

Per. Pol. Chem. Eng.

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“…Its high separating efficiency and, above all, the minimal volatile losses through the use of mild temperatures, make pervaporation suitable for volatile compounds concentration. The key advantages of pervaporation over distillation process are lower energy consumption and high selectivity [3] [4] [5] [6].…”

Section: Introductionmentioning

confidence: 99%

“…The SPME has been considered a fast and reliable tool to study the behavior of VOCs from coffee extract and provides a very high concentration of these compounds on the microfiber containing the stationary phase and thus is recommended for trace analysis [6] [7].…”

Section: Introductionmentioning

confidence: 99%

Identification and Recovery of Volatiles Organic Compounds (VOCs) in the Coffee-Producing Wastewater

Oliveira¹,

Cabral²,

Bizzo³

et al. 2014

JWARP

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The objectives of the present study were to recover and identify volatiles organic compounds (VOCs) in the wastewater (WW) coming from a soluble coffee industrial plant. For VOCs recover, the WW was concentrated by pervaporation using a polydimethylsiloxane (PDMS) membrane. Furthermore, the solid phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used for VOCs identification. The multivariate method of principal component analysis (PCA) was performed to evaluate differences amongst the feed and concentrate streams. Regarding the number of VOCs identified in the wastewater (33) and permeate (72), a significant statistical difference at p < 0.05 was observed. Clusters discriminating were clearly observed, as the feed and permeate streams are compared. Thus, we can conclude that pervaporation process using a PDMS membrane was effective to recover different class of VOCs present in the aqueous effluent and can be recommended for industrial wastewater treatment.

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“…Fruit juices have been traditionally concentrated by multi-stage vacuum evaporation up to a fi nal concentration of about 60 °Brix. In this way not only the storage life of the product increases, but the transport and holding expenses decrease signifi cantly (PEREIRA et al, 2006). Among the different types of evaporators, tube falling fi lm evaporator is particularly suitable for the production of fruit juice concentrate.…”

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confidence: 99%

Enrichment of pineapple aroma compounds from model solutions by sweeping-gas and vacuum-pervaporation

et al. 2014

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Our experiments were based on a model solution containing fi ve of the main pineapple aroma components. Both sweeping-gas pervaporation and vacuum-pervaporation methods were carried out. Measurements were performed at different temperatures and feed fl ow rates. The purposes of this study were to examine applicability of the two pervaporation methods in reference to the pineapple aroma recovery, the effects of the operating parameters on the process, and modelling the pervaporation process by resistance-in-series model. Higher enrichment could be reached with vacuum-pervaporation than the sweeping-gas method. The separation process is determined by the diffusion of compounds in the membrane, thus the resistance in the boundary layer at liquid side is negligible. Based on performed experiments, the pervaporation process can be applied in beverage industry for aroma recovery.

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Pervaporative recovery of volatile aroma compounds from fruit juices

Cited by 110 publications

References 178 publications

Recovery of aroma compounds from model solution by pervaporation membrane

Recovery of aroma compounds from model solution by pervaporation membrane

Identification and Recovery of Volatiles Organic Compounds (VOCs) in the Coffee-Producing Wastewater

Enrichment of pineapple aroma compounds from model solutions by sweeping-gas and vacuum-pervaporation

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